There is the practice of sour rice on the Internet. The vermicelli made of mung bean, the remaining juice is boiled with millet, soybean, peanut, cabbage and lard, and then sesame oil and coriander are added, which has a unique sour, fragrant, sweet and soft taste. The practice is as follows.

1. To make acid paste, take a clean, oil-free and water-free sealed container, measure 1/2 cups of millet, wash it twice with clean water and once with hot water, pour it into the container, add 2 cups of warm water, and leave it uncovered at room temperature (20-25 degrees) overnight.

2. After the next day, you can smell a slight sour taste, pour out half of the millet and water, add enough water to the pot, and after boiling, pour a few spoonfuls of boiling soup into a container filled with sour pulp. It doesn't matter if you bring a little rice in the soup.

3. Boil the remaining millet and water again, turn to low heat and cook until the rice grains bloom and turn off the heat. Sour porridge is cooked for the first time, and it is not very sour for the first time. After the third time, the taste of sour porridge came out.